Slice both ends off pumpkin and cut into quarters. Scrape out seeds and strings with a large spoon to remove. Peel skin away from each quarter with a sharp potato peeler or knife. Cut quarters into more slices then cut into cubes. Put pumpkin cubes into large pot and add about an inch of water to the pan. Bring to boil then turn down heat to simmer until pumpkin is cooked and tender. Smash pumpkin then allow to cool.

Pre-heat oven to 350 degrees. Combine 2 cups of cooked pumpkin and rest of the ingredients into a large mixing bowl and stir. Pour filling into an unbaked pie shell and place on cookie sheet, sprinkle with crumble topping (optional) and bake for 50-60 minutes, or until done. (To avoid crust becoming overly dark and dry, brush edges with egg white.)

Pour dry ingredients together in a medium bowl and combine, add cold butter and mix by cutting together with a fork to form crumbles. Don’t over mix to avoid butter from becoming warm. Sprinkle over the top of pie before baking.

Share this:

Like this:

LikeLoading...

Related

11 Comments

Rebecca T.says:

I made a semi-homemade pumpkin pie last week. I will never go back to store bought it was so delicious & easy! I used canned pumpkin because I never cooked with a real whole pumpkin before. Maybe I’ll give this recipe a try.

That looks Incredible!! You’ve talked me into it! I can’t turn down a walnut crumble topping! I’m going to try my hand at a real pumpkin before Thanksgiving. You know, make sure I can do it! And then that beautiful treat will grace the Thanksgiving dinner table this year! Thanks Lisa!